(1) Florida standards for quality of individual shell eggs.
    (a) Application.
    1. The Florida standards for quality of individual shell eggs contained in this subpart are applicable only to eggs that are the product of the domesticated chicken hen and are in the shell.
    2. Interior egg quality specifications for these standards are based on the apparent condition of the interior contents of the egg as it is twirled before the candling light. Any type or make of candling light may be used that will enable the particular grader to make consistently accurate determination of the interior quality of shell eggs. It is desirable to break out an occasional egg and by determining the Haugh unit value of the broken-out egg, compare the broken-out and candled appearance, thereby aiding in correlating candling and broken-out appearance.
    (b) AA Quality. The shell must be clean, unbroken, and practically normal. The air cell must not exceed 1/8” inch in depth, may show unlimited movement, and may be free or bubbly. The white must be clear and firm so that the yolk is only slightly defined when the egg is twirled before the candling light. The yolk must be practically free from apparent defects.
    (c) A Quality. The shell must be clean, unbroken, and practically normal. The air cell must not exceed 3/16” inch in depth, may show unlimited movement, and may be free or bubbly. The white must be clear and at least reasonably firm so that the yolk outline is only fairly well defined when the egg is twirled before the candling light. The yolk must be practically free from apparent defects.
    (d) B Quality. The shell must be unbroken, may be abnormal, and may have slightly stained areas. Moderately stained areas are permitted if they do not cover more than 1/32 of the shell surface if localized, or 1/16 of the shell surface if scattered. Eggs having shells with prominent stains or adhering dirt are not permitted. The air cell may be over 3/16 inch in depth, may show unlimited movement, and may be free or bubbly. The white may be weak and watery so that the yolk outline is plainly visible when the egg is twirled before the candling light. The yolk may appear dark, enlarged, and flattened, and may show clearly visible germ development but no blood due to such development. It may show other serious defects that do not render the egg inedible. Small blood spots or meat spots (aggregating not more than 1/8” inch in diameter) may be present.
    (e) Dirty. An individual egg that has an unbroken shell with adhering dirt or foreign material, prominent stains, or moderate stains covering more than 1/32 of the shell surface if localized, or 1/16 of the shell surface if scattered.
    (f) Check. An individual egg that has a broken shell or crack in the shell but with its shell membrane intact and its contents do not leak. A “”check”” is considered to be lower in quality than a “”dirty.””
    (g) Leaker. An individual egg that has a crack or break in the shell and shell membranes to the extent that the egg contents are exuding or free to exude through the shell. An egg which has a portion of the shell missing (in excess of an area 1/4” inch square) is considered a leaker even though the shell membrane is intact.
    (h) Terms Descriptive of the Shell.
    1. Clean. A shell that is free from foreign material and from stains or discolorations that are readily visible. An egg may be considered clean if it has only very small specks, stains, or cage marks, if such specks, stains, or cage marks are not of sufficient number or intensity or detract from the generally clean appearance of the egg. Eggs that show traces of processing oil on the shell are considered clean unless otherwise soiled.
    2. Dirty. A shell that is unbroken and that has dirt or foreign material adhering to its surface, which has prominent stains, or moderate stains covering more than 1/32 of the shell surface if localized, or 1/16 of the shell surface if scattered.
    3. Practically normal (AA or A quality). A shell that approximates the usual shape and that is sound and is free from thin spots. Ridges and rough areas that do not materially affect the shape and strength of the shell are permitted.
    4. Abnormal (B quality). A shell that may be somewhat unusual or decidedly misshapen or faulty in soundness or strength or that may show pronounced ridges or thin spots.
    (i) Terms Descriptive of the Air Cell.
    1. Depth of air cell (air space between shell membranes, normally in the large end of the egg). The depth of the air cell is the distance from its top to its bottom when the egg is held air cell upward.
    2. Free air cell. An air cell that moves freely toward the uppermost point in the egg as the egg is rotated slowly.
    3. Bubbly air cell. A ruptured air cell resulting in one or more small separate air bubbles usually floating beneath the main air cell.
    (j) Terms Descriptive of the White.
    1. Clear. A white that is free from discolorations or from any foreign bodies floating in it. (Prominent chalazas should not be confused with foreign bodies such as spots or blood clots.)
    2. Firm (AA quality). A white that is sufficiently thick or viscous to prevent the yolk outline from being more than slightly defined or indistinctly indicated when the egg is twirled. With respect to a broken-out egg, a firm white has a Haugh unit value of 72 or higher when measured at a temperature between 45° and 60° F.
    3. Reasonably firm (A quality). A white that is somewhat less thick or viscous than a firm white. A reasonably firm white permits the yolk to approach the shell more closely which results in a fairly well defined yolk outline when the egg is twirled. With respect to a broken-out egg, a reasonably firm white has a Haugh unit value of 60 to 72 when measured at a temperature between 45° and 60° F.
    4. Weak and watery (B quality). A white that is weak, thin, and generally lacking in viscosity. A weak and watery white permits the yolk to approach the shell closely, thus causing the yolk outline to appear plainly visible and dark when the egg is twirled. With respect to a broken-out egg, a weak and watery white has a Haugh unit value lower than 60 when measured at a temperature between 45° and 60° F.
    5. Blood spots or meat spots. Small blood spots or meat spots (aggregating not more than 1/8” inch in diameter) may be classified as B quality. If larger, or showing diffusion of blood into the white surrounding a blood spot, the egg shall be classified as Loss. Blood spots shall not be due to germ development. They may be on the yolk or in the white. Meat spots may be blood spots which have lost their characteristic red color or tissue from the reproductive organs.
    6. Bloody white. An egg which has blood diffused through the white. Eggs with bloody whites are classed as Loss. Eggs with blood spots which show a slight diffusion into the white around the localized spot are not to be classed as bloody whites.
    (k) Terms Descriptive of the Yolk.
    1. Outline slightly defined (AA quality). A yolk outline that is indistinctly indicated and appears to blend into the surrounding white as the egg is twirled.
    2. Outline fairly well defined (A quality). A yolk outline that is discernible but not clearly outlined as the egg is twirled.
    3. Outline plainly visible (B quality). A yolk outline that is clearly visible as a dark shadow when the egg is twirled.
    4. Enlarged and flattened (B quality). A yolk in which the yolk membranes and tissues have weakened and/or moisture has been absorbed from the white to such an extent that the yolk appears definitely enlarged and flat.
    5. Practically free from defects (AA or A quality). A yolk that shows no germ development but may show other very slight defects on its surface.
    6. Serious defects (B quality). A yolk that shows well developed spots or areas and other serious defects, such as olive yolks, which do not render the egg inedible.
    7. Clearly visible germ development (B quality). A development of the germ spot on the yolk of a fertile egg that has progressed to a point where it is plainly visible as a definite circular area or spot with no blood in evidence.
    8. Blood due to germ development. Blood caused by development of the germ in a fertile egg to the point where it is visible as definite lines or as a blood ring. Such an egg is classified as inedible.
    (l) General Terms.
    1. Loss. An egg that is inedible, cooked, frozen, contaminated, or containing bloody whites, large blood spots, large unsightly meat spots, or other foreign material. Also an egg that is smashed or broken so that the contents are leaking.
    2. Inedible eggs. Eggs of the following descriptions are classed as inedible: black rots, yellow rots, white rots, mixed rots (addled eggs), sour eggs, eggs with green whites, eggs with stuck yolks, moldy eggs, musty eggs, eggs showing blood rings, eggs containing embryo chicks (at or beyond the blood ring state), and any eggs that are adulterated as such term is defined in the Florida Food Act.
    3. Leaker. An individual egg that has a crack or break in the shell and shell membranes to the extent that the egg contents are exuding or free to exude through the shell.
    (2) Florida consumer grades and weight classes for shell eggs.
    (a) General.
    1. These grades are applicable to edible shell eggs in “”lot”” quantities rather than on an “”individual”” egg basis. A lot may contain any quantity of 2 or more eggs. Reference in these standards to the term “”case’ means 30 dozen egg cases as used in commercial practices in the United States.
    2. Terms used in this part that are defined in the Florida standards for quality of individual shell eggs (refer to paragraph (1)(a) et seq. of this rule) have the same meaning in this part as in those standards.
    3. A tolerance is permitted within each consumer grade only as an allowance for variable efficiency and interpretation of graders, normal changes under favorable conditions during reasonable periods between grading and reasonable variation of grader’s interpretation.
    4. Substitution of higher qualities for the lower qualities specified is permitted.
    (b) Grades.
    1. Grade AA (at origin) shall consist of eggs which are at least 87% percent AA quality. The maximum tolerance of 13% percent which may be below AA quality may consist of A or B quality in any combination, except that within the tolerance for B quality not more than 1% percent may be B quality due to air cells over 3/8” inch, blood spots (aggregating not more than 1/8” inch in diameter), or serious yolk defects. Not more than 5% percent (7% percent for Jumbo size) Checks are permitted and not more than 0.50% percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not exceed 0.30% percent. Other types of Loss are not permitted.
    2. Grade AA (destination) shall consist of eggs which are at least 72% percent AA quality. The remaining tolerance of 28% percent shall consist of at least 10% percent A quality and the remainder shall be B quality, except that within the tolerance for B quality not more than 1% percent may be B quality due to air cells over 3/8” inch, blood spots (aggregating not more than 1/8” inch in diameter), or serious yolk defects. Not more than 7% percent (9% percent for Jumbo size) Checks are permitted and not more than 1% percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not exceed 0.30% percent. Other types of Loss are not permitted.
    3. Grade A (at origin) shall consist of eggs which are at least 87% percent A quality or better. Within the maximum tolerance of 13% percent which may be below A quality, not more than 1% percent may be B quality due to air cells over 3/8” inch, blood spots (aggregating not more than 1/8” inch in diameter), or serious yolk defects. Not more than 5% percent (7% percent for Jumbo size) Checks are permitted and not more than 0.50% percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not exceed 0.30% percent. Other types of Loss are not permitted.
    4. Grade A (destination) shall consist of eggs which are at least 82% percent A quality better. Within the maximum tolerance of 18% percent which may be below A quality, not more than 1% percent may be B quality due to air cells over 3/8” inch, blood spots (aggregating not more than 1/8” inch in diameter), or serious yolk defects. Not more than 7% percent (9% percent for Jumbo size) Checks are permitted and not more than 1% percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not exceed 0.30% percent. Other types of Loss are not permitted.
    5. Grade B (at origin) shall consist of eggs which are at least 90% percent B quality or better, not more than 10% percent may be Checks and not more than 0.50% percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not exceed 0.30% percent. Other types of Loss are not permitted.
    6. Grade B (destination) shall consist of eggs which are at least 90% percent B quality or better, not more than 10% percent may be Checks and not more than 1% percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not exceed 0.30% percent. Other types of Loss are not permitted.
    7. Unclassified Eggs shall consist of washed shell eggs which have not been graded for quality and size. However, Unclassified eggs shall have no more Checks, Dirties, Leakers, or Loss than that allowed in Florida Grade B.
    8. Additional tolerances:
    a. In lots of two or more cases:
    (I) For Grade AA – No individual case may exceed 10% percent less AA quality eggs than the minimum permitted for the lot average.
    (II) For Grade A – No individual case may exceed 10% percent less A quality eggs than the minimum permitted for the lot average.
    (III) For Grade B – No individual case may exceed 10% percent less B quality eggs than the minimum permitted for the lot average.
    b. For Grades AA, A, and B – no lot shall be rejected or downgraded due to the quality of a single egg except for Loss other than blood or meat spots.
    9. Summary of Grades. The summary of Florida Grades for Shell Eggs follows as Table I and Table II of this rule:
Table I – Summary of Florida Grades for Shell Eggs
Florida
Quality
Tolerance
Permitted2
Grade (origin)
Required1
Percent
Quality
Grade AA
87% percent
Up to 13
A or B5

AA
Not over 5
Checks6
Grade A
87% percent A
Up to 13
B5

or better
Not over 5
Checks6
Grade B
90% percent B
Not over 10
Checks

or better

Florida Grade
Quality
Tolerance
Permitted3
(destination)
Required 1
Percent
Quality
Grade AA
72% percent AA
Up to 284
A or B5

Not over 7
Checks6
Grade A
82% percent A
Up to 18
B5

or better
Not over 7
Checks6
Grade B
90% percent B
Not over 10
Checks

or better

1In lots of two or more cases, see Table II of this rule for tolerances for an individual case within a lot.
2For the Florida Grades (at origin), a tolerance of 0.50% percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination is permitted, except that such Loss may not exceed 0.30% percent. Other types of Loss are not permitted.
3For the Florida Grades (destination), a tolerance of 1% percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination is permitted, except that such Loss may not exceed 0.30% percent. Other types of Loss are not permitted.
4For Florida Grade AA at destination, at least 10% percent must be A quality or better.
5For Florida Grade AA and A at origin and destination within the tolerances permitted for B quality, not more than 1% percent may be B quality due to air cells over 3/8” inch, blood spots (aggregating not more than 1/8” inch in diameter), or serious yolk defects.
6For Florida Grades AA and A Jumbo size eggs, the tolerance for Checks at origin and destination is 7% percent and 9% percent, respectively.
Table II – Tolerance for Individual Case Within a Lot
Florida

Origin
Destination
Grade
Case quality
(percent)
(percent)
Grade AA
AA (min.)
77%
62%

A or B
13%
28%

Check (max.)
10%
10%
Grade A
A (min.)
77%
72%

B
13%
18%

Check (max.)
10%
10%
Grade B
B (min.)
80%
80%

Check (max.)
20%
20%
    10. Weight Classes.
    a. The weight classes for Florida Grades for Shell Eggs shall be as indicated in Table I of this rule and shall apply to all consumer grades.

Table I – Florida Weight Classes for Consumer Grades for Shell Eggs

Minimum

net weight
Size or
Minimum
Minimum
for individual
Weight
net weight
net weight
eggs at rate
Class
per dozen
per 30 dozen
per dozen
Ounces

Pounds
Ounces
Jumbo
30
56
29
Extra Large
27
501/2
26
Large
24
45
23
Medium
21
391/2
20
Small
18
34
17
Peewee
15
28
–
    b. A lot average tolerance of 3.3% percent for individual eggs in the next lower weight class is permitted as long as no individual case within the lot exceeds 5% percent.
    c. Minimum weights listed for individual eggs at the rate per dozen are permitted in the various size classes only to the extent that they will not reduce the net weight per dozen below the required minimum, consideration being given to variable weight of individual eggs and variable efficiency of graders and scales which should be maintained on a uniform and accurate basis.
    (3) Florida Seal of quality program for eggs.
    (a) The department adopts a Florida Seal of Quality Program for Eggs which may be used to advertise and promote the sale of eggs packed in Florida. A reproduction of the emblem of the Florida Seal of Quality Program for Eggs is shown below:

    (b) Use of the emblem of the Florida Seal of Quality Program for Eggs on cartons, cases or containers, or in advertising or promotional materials, is restricted to Florida dealers licensed by the department. Eligible dealers may obtain a license upon application to the department and completion of an agreement with the department delineating terms, penalties, fees and related conditions. Licenses will be valid for one year from date of issue.
    (c) Fees. Licenses will be issued upon receipt of a $100 advertising and promotional fee, and a $10 registration fee. Dealers with more than one egg packing location may apply for a single license covering all locations, or individual licenses for each packing location. If the latter, each packing location will be deemed a separate license holder under the Florida Seal of Quality Program for Eggs.
    (d) Requirements.
    1. No person or dealer may participate in the Florida Seal of Quality Program for Eggs without first obtaining a license in accordance with paragraphs (b) and (c) above.
    2. All eggs packed under the Florida Seal of Quality Program for Eggs must meet or exceed USDA quality standards for Grade A eggs, and other applicable provisions of this rule and of Florida Statutes Chapter 583
    3. All cartons, cases or containers bearing the emblem of the Florida Seal of Quality Program for Eggs will display directly adjacent to the grade mark the license holder’s identification code as assigned by the department.
    4. Each license holder will submit production volume reports to the department indicating the number of dozens of eggs packed under the Florida Seal of Quality Program for Eggs during each reporting period. Reporting periods will be of three (3) months duration as designated in the license holder’s agreement with the department. Production volume reports are to be received by the department not later than 20 days after the close of each reporting period.
    (e) Penalties. The department may suspend or revoke a Florida Seal of Quality Program for Eggs license or impose a fine not to exceed $5,000 per violation as provided by Florida Statutes § 571.11, when it is satisfied that a license holder has violated the conditions under which licenses are issued. Penalties may also be imposed by the department whenever:
    1. Department representatives issue seven (7) Stop Sale Orders at a license holder’s packing and/or distribution facilities during a reporting period; or
    2. The cumulative number of eggs placed under Stop Sale Order by representatives of the department at packing, distribution and/or retail locations during a reporting period exceeds seven (7%) per cent of the license holder’s Florida Seal of Quality Program for Eggs production volume for that period.
    (f) License holders requiring certificates for export, military sales, institutional shipment, or other industry need for eggs packed under the Florida Seal of Quality Program for Eggs will be charged $12.75 per hour plus per diem and mileage expenses as provided in Florida Statutes Chapter 112
Rulemaking Authority 570.07(23), 571.05, 583.04 FS. Law Implemented 571, 583.02, 583.03 FS. History-New 12-31-74, Amended 12-22-75, 12-23-84, 12-2-85, Formerly 5E-8.08, Amended 6-2-88, Formerly 5E-8.008.